Leek and Potato Soup

A quick and easy recipe, just 180 calories per bowl. Perfect for warming up on frosty days during winter months.

Ingredients

• 3 leeks
• 350g Maris Piper potatoes
• 1 litre vegetable stock
• 50ml non-dairy cream
  

Method

1. Sauté the leeks in a little water for 4–5 minutes, or until softened. Add more water if the pan starts to dry out.
2. Remove about one-third of the leeks and set aside.
3. Cut the potatoes into small cubes and add them to the pan along with the vegetable stock.
4. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the potatoes are soft.
5. Blend the soup using a hand blender or transfer to a food processor until smooth.
6. Stir the reserved leeks back into the soup.
7. Season with salt and pepper to taste.